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Gizdodo (Gizzard & Plantain) Recipe

If you haven't noticed, i'm a real sucker for fried plantain. Sometimes i wonder if it's possible to actually fry plantain without sneaking a few into my mouth while at it. Add stewed gizzards to the mix and you have a totally different ball game entirely. For me i don't overcook my gizzard because i love the crunchy sound it makes in my mouth. The term gizdodo is a word used to describe the gizzard and plantain combo; giz for gizzard, dodo for plantain. There are two versions of this meal i.e the stewed version and the stir-fried version. Either way you choose to prepare it you'd still end up with a hearty dish.

Step 1: Wash and peel the plantain skin. Cut the plantain into cubes and sprinkle some salt over it. Toss to mix properly and deep fry in pre-heated oil till brown – set this aside while you remove the oil from the pan.

Step 2: Cut up the gizzard into smaller pieces. Season the gizzard with pepper, garlic, chopped onion, thyme, salt and a little dry pepper. Allow to marinade for 20 minutes. Steam in a small pot till cooked for about 5 minutes, you want the gizzard to remain crunchy and not soft. Take out the cooked gizzard and keep the stock

Step 4: If you intend making stewed gizdodo, rinse the tomato and scotch bonnet pepper. Blend till smooth in a blender. Pour the blend into an empty pot and cook till all the liquid evaporates. Add a little vegetable oil into the dry puree and stir fry till the oil separates from the puree. Get the gizzard stock and pour into the fried tomapep puree. Now we have our stew. Add the gizzard, chopped bell peppers, chopped onion and fried plantain. Mix and leave to simmer for about 3 minutes

Or

If you intend making stir fried gizdodo. Heat 2 tbsp. oil in the frying pan and fry the cooked gizzard till brown. Add the chopped peppers, chopped tomatoes and onion. Season and add salt to taste then stir-fry for 1 minute. Add the fried plantain and toss the food to mix the vegetables and plantain well. Leave for about 2 minutes and its ready.

Serve hot!

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